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Oreo Poke Cake
Topped with a layer of cool whip and crunchy Oreos, this Oreo cookie poke cake is a chocolate cake infused with pockets of vanilla pudding, resulting in the most delicious slice of heaven!
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
refrigerate time
1
hour
hour
30
minutes
minutes
Total Time
2
hours
hours
10
minutes
minutes
Servings
12
Calories
454
kcal
Author
Sherri Hagymas
Ingredients
1
package
chocolate cake mix
1
cup
water
⅓
cup
vegetable oil
2
large
eggs
3.4
ounce
box instant vanilla pudding
2
cups
cold milk
12
oz
carton cool whip
25
Oreo cookies
Instructions
Preheat oven to 350 degrees F.
Spray a 13x9 baking dish with cooking spray.
Mix the cake batter according to package directions.
Pour batter into the pan
Bake according to package directions.
While cake is baking, mix the pudding mix and milk together.
Remove cake from oven and poke holes all around the cake with the handle of a wooden spoon.
Pour the pudding over the top of the cake, guiding the pudding into the holes.
Pour the pudding mixture over top of the entire cake and spread it evenly so that the pudding fills every poked hole.
Place the cake in the refrigerator for at least an hour.
Place 6-7 Oreo cookies in a plastic zipped bag and crush them into crumbs
Then stir them into the carton of cool whip topping.
Spread the cool whip topping evenly over entire cake.
Place the cake back into the refrigerator for an additional 30 minutes.
Add additional crushed Oreo cookies on top of the cake before serving.
Garnish with a chocolate syrup if desired.
Notes
Substitute white chocolate instant pudding mix.
Use sugar free pudding, if desired
Nutrition
Serving:
1
slice
|
Calories:
454
kcal
|
Carbohydrates:
60
g
|
Protein:
7
g
|
Fat:
22
g
|
Saturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
36
mg
|
Sodium:
514
mg
|
Potassium:
268
mg
|
Fiber:
2
g
|
Sugar:
39
g
|
Vitamin A:
133
IU
|
Calcium:
131
mg
|
Iron:
4
mg